Combined effects of superchilling and natural extracts on beef preservation quality
Yinjuan Cao, Rui Hao, Zonglin Guo, Ling Han, Qunli Yu, Wei Zhang
Abstract
This study investigated the effects of refrigerated storage (RF), superchilled storage (SC), RF with natural extracts (namely, 0.3% polylysine, 0.75% Portulaca oleracea extract, and 0.03% luteolin; RF + PS) and SC with the natural extracts (SC + PS) on beef preservation quality during 24 days. Results showed that as the storage time increased, the rates at which pH, shear force, pressing loss, cooking loss, total volatile basic nitrogen (TVB-N) content, total aerobic count (TAC), carbonyl content, peroxide value (POV), and thiobarbituric acid-reactive substance (TBARS) content increased were significantly (P < 0.05) lower in the SC + PS group than in the SC, RF + PS, and RF groups. The rates at which lightness (L*), redness (a*), and sensory evaluation declined were also significantly (P < 0.05) lower in the SC + PS group than the other three groups. In conclusion, SC + PS demonstrated a protective effect against deterioration of beef quality and extended the shelf life of beef up to 24 d, indicating its potential use in the development of novel preservation methods.